So here is where we talk about ice cream.
About how delicious and creamy it is—and so good for you too. Not just good for your body (hello, you have heard that milk does a body good, right?), but good for your soul.
Don’t argue, you know it’s true. Unless of course you’re lactose intolerant.
Whomp whomp.
But this post today is for all of you who love ice cream. I present to you, cookie butter ice cream.
I have bought cookie butter ice cream before, but I knew that I could easily recreate it and probably make it even better at home! I have to say, I really love the way this turned out and it might be one of my favorites.
Okay, actually there’s no way that’s true, I really can’t choose between all the ones we’ve made over the years (search “ice cream” in the blog archives!); but I do love this one!
- 1 cup milk we use fat free, but you can use any type you enjoy at home, well chilled
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 cups of heavy cream well chilled
- 1 tsp . of vanilla extract
- 1/2 cup of crushed speculoos cookies
- 1/2 cup of cookie butter
- caramel sauce to taste
-
Mix together milk and sugars until well blended and sugar is dissolved. Stir in heavy cream and vanilla extract.
-
Turn on ice cream maker and pour mixture in as it's turning. Allow to thicken most of the way before adding crushed cookies, cookie butter, and caramel, about 15-20 minutes.
-
Add half of crushed cookies and half of cookie butter (you can slightly melt in the microwave to make it easier to add dollops) as it's mixing before it's too hard. Allow to fully incorporate. Add the rest of the cookies and cookie butter.
-
Once it's done mixing begin layering the ice cream in a container for the freezer, drizzling in caramel as you do.
I've also used chocolate dipped speculoos cookie and that was delicious as well!
Although you can enjoy this ice cream as soon as it's done mixing, it's best to let it set for at least a couple hours in the freezer.
What’s your favorite ice cream flavor?
